Keto Lemon Poppy Seed Bundt Cake

🧁 Ingredients:

For the Cake:

• 2 cups almond flour
• ¼ cup coconut flour
• 1 tbsp poppy seeds
• 1 tbsp lemon zest (fresh)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 4 large eggs
• ⅔ cup granulated erythritol (or preferred keto sweetener)
• ½ cup unsalted butter (melted)
• ¼ cup sour cream (or Greek yogurt)
• ¼ cup unsweetened almond milk
• 2 tbsp lemon juice (fresh)
• 1 tsp vanilla extract

For the Glaze (Optional but Yum!):

• ½ cup powdered erythritol
• 1–2 tbsp lemon juice
• 1 tsp lemon zest

👩‍🍳 Instructions:

1. Preheat oven to 325°F (160°C). Grease a bundt pan well with butter or coconut oil.
2. Mix dry ingredients in a bowl: almond flour, coconut flour, poppy seeds, lemon zest, baking powder, baking soda, and salt.
3. In a separate bowl, whisk eggs, sweetener, melted butter, sour cream, almond milk, lemon juice, and vanilla extract until smooth.
4. Combine wet and dry mixtures, stirring until just combined. Do not overmix.
5. Pour batter into the bundt pan and smooth the top.
6. Bake for 35–45 minutes or until a toothpick comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack.
7. Make the glaze by mixing powdered erythritol with lemon juice and zest until smooth.
8. Drizzle glaze over the cooled cake. Let it set before slicing.

✅ Tips:

• You can add a few drops of lemon extract for extra lemony punch.
• Store in fridge up to 5 days or freeze slices individually.